Description
This flavorful one-pot chicken and rice recipe combines tender, spiced chicken thighs with aromatic basmati rice and kidney beans, all cooked together in a single pan for a hearty, comforting meal. The dish is infused with a vibrant blend of spices including smoked paprika, turmeric, and chili powder, balanced by fresh lemon juice and garnished with parsley for a bright finish.
Ingredients
Spice Mix
- 6g (1 tsp) salt
- 2g (1 tsp) ground black pepper
- 2g (1 tsp) cayenne pepper
- 7g (1 tbsp) paprika
- 7g (1 tbsp) smoked paprika
- 7g (1 tbsp) turmeric
- 7g (1 tbsp) chili powder
- 3g (1 tbsp) dried oregano
Main Ingredients
- 45ml (3 tbsp) vegetable oil
- 1 lemon, juiced
- 8 chicken thighs
- 2 onions, finely chopped
- 8 garlic cloves, crushed
- 2 red chillies, deseeded and finely chopped
- 500g basmati rice
- 480g (2 x 400g cans) cooked kidney beans
- 1.25 litres (5 cups) chicken stock
- 1 lemon, sliced into rounds
- Parsley, for decoration
Instructions
- Prepare the spice paste: In a small bowl, combine the vegetable oil, lemon juice, and 3 tablespoons of the mixed spices to form a smooth paste.
- Marinate the chicken: Rub the chicken thighs thoroughly with the spicy paste. For deeper flavor, marinate overnight in the refrigerator or proceed directly to cooking.
- Fry the chicken: Heat a large, deep frying pan and place the chicken thighs skin side down. Cook until the skin is golden brown and crispy, then flip to brown all sides. Remove the chicken from the pan and set aside.
- Sauté the onions: Without adding extra oil, reduce heat to medium and fry the chopped onions in the pan’s oily residue for about 5 minutes until softened.
- Add garlic and chilli: Stir in the crushed garlic and chopped chillies, frying for an additional 2 minutes until fragrant.
- Add rice and spices: Incorporate the basmati rice into the pan and stir in the remaining spice mix.
- Add stock and assemble: Pour in the chicken stock, arrange the browned chicken thighs in a single layer on top of the rice, and place lemon slices over the chicken.
- Cook covered: Cover the pan with a lid and gently cook for approximately 30 minutes, or until both chicken and rice are fully cooked.
- Finish and serve: Fluff the rice with a fork and sprinkle chopped parsley on top. Serve with greens on the side for a complete meal. Enjoy!
Notes
- Marinating the chicken overnight enhances the depth of flavor but is optional.
- Using a large, deep frying pan helps cook the chicken and rice evenly in one pot.
- Do not add extra oil when frying the onions since residual oil from the chicken is sufficient.
- Adjust cayenne pepper quantity to control the spiciness according to your preference.
- This recipe serves 8, perfect for family dinners or meal prepping.
